CFSP Sanitation and Safety 3 — Questions and Answers
Question 1: When using a three-compartment sink, what is the correct order of operations?
- Sanitize, rinse, wash
- Rinse, wash, sanitize
- Wash, rinse, sanitize (Correct answer)
- Wash, sanitize, rinse
Correct answer: Wash, rinse, sanitize
The correct order is wash in the first sink to remove food and soil, rinse in the second to remove detergent, then sanitize in the third.
Question 2: Which foodborne pathogen is most commonly associated with improperly cooled rice and starchy foods?
- Salmonella typhi
- Bacillus cereus (Correct answer)
- Listeria monocytogenes
- Hepatitis A virus
Correct answer: Bacillus cereus
Bacillus cereus produces heat-resistant spores that survive cooking and can germinate and produce toxins when starchy foods are improperly cooled.
Question 3: A food handler with a bandaged cut on their hand must also use which additional protective measure when handling food?
- A finger cot only
- A single latex glove
- A brightly colored bandage plus a glove (Correct answer)
- No additional measures if the bandage is secure
Correct answer: A brightly colored bandage plus a glove
A brightly colored bandage (for visibility if it falls off) covered by a single-use glove is required to prevent contamination of food.
Question 4: What is the maximum time food can remain in the temperature danger zone during the cooling process before it must be discarded?
- 2 hours total
- 4 hours total
- 6 hours total (Correct answer)
- 8 hours total
Correct answer: 6 hours total
The FDA Food Code allows a total of 6 hours for the two-stage cooling process (135°F to 70°F in 2 hours, then to 41°F in the next 4 hours).
Question 5: Which of the following is an example of a physical hazard in food?
- Salmonella bacteria from raw chicken
- Pesticide residue on produce
- A fragment of bone in ground beef (Correct answer)
- Histamine in scombroid fish
Correct answer: A fragment of bone in ground beef
A bone fragment is a physical hazard — a foreign object that can cause injury when consumed.
Question 6: Under the FDA Food Code, how long must a food establishment maintain shellfish identification tags?
- 30 days from the date the container was emptied
- 60 days from the date the container was emptied
- 90 days from the date the container was emptied (Correct answer)
- 1 year from the purchase date
Correct answer: 90 days from the date the container was emptied
Shellfish identification tags must be kept on file for 90 days from the date the last shellfish in the container was sold or served.
Question 7: What is the primary reason raw poultry should be stored on the LOWEST shelf in a walk-in refrigerator?
- Poultry requires colder temperatures found at lower levels
- To prevent drips from contaminating foods stored below (Correct answer)
- Lower shelves are easier to clean around poultry packages
- Poultry is heavier and should be stored at a stable height
Correct answer: To prevent drips from contaminating foods stored below
Raw poultry is stored on the lowest shelf to prevent any drips or leaks from contaminating ready-to-eat foods stored on lower shelves.
CFSP Sanitation and Safety 3
When using a three-compartment sink, what is the correct order of operations?